Acid Phosphate

Acid phosphate: sour without citrus

Acid phosphate: an old staple from the soda fountain era when phosphated sodas were all the rage. The likes of a refreshing cherry phosphate all but disappeared in the 1950s. Today, the ingredient that creates a tongue-tingling sensation and dry, tart flavour has returned, reports The Hartman Group.

Acid phosphate can also be used in cocktails for it’s used to enhance beverages without the use of citrus, which can tend to make many drinks taste somewhat similar. The original Coca-Cola contained acid phosphate, but they have simplified the formula by using phosphoric acid, which is technically not a phosphated soda.

Acid phosphate’s comeback can first be attributed to avant garde or molecular gastronomy chefs followed by soda jerks looking to recreate the soda fountain treats of years ago, as well as bleeding-edge cocktail gurus who look to acid phosphate to enhance the “blank palate” sour character of drinks without relying on lemon and lime to balance sweetness. Acid phosphate is a perfect way to change the character of a beverage as it’s based on salts of calcium, magnesium and potassium with a pH similar to lime juice.

The takeout

The use of acid phosphate allows the main ingredients to shine. Above all, it’s an old ingredient with far-reaching potential for novelty within a category where consumers are becoming increasingly fickle. Keep your eyes peeled for modern soda jerks, such as Franklin Fountain in Philadelphia, leading a revival of culinary-inspired soda fountains in the coming years.

Source: The Hartman Group